In this creative twist on a classic Italian risotto, oats are cooked with wine, stock and cheese. A fantastic side dish or main.
2 people made this
700ml chicken stock
1 bunch spring onions, chopped, or more to taste
70g butter, divided
1/2 bunch spring garlic, minced, or more to taste
320g steel-cut oats
sea salt and freshly ground black pepper to taste
80ml white wine
40g grated Parmigiano-Reggiano cheese
Method Prep:10min › Cook:43min › Ready in:53min
Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
Measure 2 tablespoons of the dark green parts of the spring onions and reserve.
Heat 30g of the butter in a large frying pan over medium heat until melted. Add remaining spring onions to the pan; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
Stir oats into the pan for 30 seconds. Add 30g butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
Ladle enough chicken stock into the pan to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
Reduce heat to low. Stir in remaining butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.
Use homemade chicken stock for best results. You can skip the warming step, but the oats cook more evenly if it is warm.